Mediterranean Lentil Patties Food

MEDITERRANEAN POWER LENTIL SALAD

Steps:

• Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
• In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
• Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
• Allow a few minutes for the flavors to meld before serving.

MEDITERRANEAN LENTIL PATTIES

Steps:

• Put lentils in a large pot with enough water to cover by 2 inches; bring to a boil and cook until tender, about 20 minutes. Transfer lentils to a large bowl.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onion, bell pepper, and celery in hot oil until onion is slightly browned, 5 to 7 minutes; add to lentils and stir.
• Stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties.
• Spread bread crumbs into a wide, shallow bowl. Press patties into the bread crumbs to coat.
• Heat 1/4 cup olive oil in a saucepan over medium-high heat. saute garlic in olive oil until fragrant, 1 to 2 minutes. Stir cumin into the oil and remove pan from heat; add water, 1 cup tahini, and lemon juice and stir until smooth. Season sauce with salt.
• Heat a large skillet over medium heat. Cook patties in hot skillet until beginning to crisp, 7 to 10 minutes per side. Drizzle sauce over patties to serve.

MEDITERRANEAN LENTILS

Steps:

• sort and rinse lentils.
• cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.
• drain liquid, reserving 1 cup.
• add back 1/2 cup liquid and spinach leaves, cover pot and cook on medium-low heat, stirring occasionally, until spinach is wilted and mixed into lentils, about 3 minutes.
• add remainder of reserved liquid, lemon juice, olive oil and dried mint.
• continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.
• add salt and pepper to taste.

MEDITERRANEAN LENTIL SOUP

Steps:

• If you have time, soak the lentils overnight in a bowl with lots of water. If not, put the lentils in a large pot and cover them with water. Boil for 2-3 minutes, rinse and drain. Clean the pot, put 5 cups of water (or vegetable stock) over medium heat.
• Add the lentils, the onions, garlic, carrots, celery, and bay leaves. Cover the pot and simmer over medium to low heat for 30 minutes. Soaking and sprouting reduce considerably the cooking time. If the lentils are soft enough, proceed immediately to the next step.
• Add the passata or chopped tomato and/or the dissolved tomato paste*. Add the turmeric and cumin and season to taste. Simmer for another 15 minutes until the lentils are soft.
• Adjust the amount of water/vegetable stock whether you like watery soup or thick soup. If you add more liquid, it should be hot. Add the olive oil 2-3 minutes before you remove the pot from the heat.
• Serve each plate with 1 tablespoon of red wine vinegar.

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

LENTIL PATE

Steps:

• Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool.
• Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.

MEDITERRANEAN LENTIL PATTIES

Steps:

• For the Lentil Cakes:.
• Submerge lentils in a large pot. add an additional 2 inches of water.
• Boil for 20 minutes, or until tender.
• Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
• Combine the lentils, vegetables, Dijon mustard, lemon juice, parsley, brown rice, and tahini (mixture should be sticky).
• Form into patties.
• Roll in the ground bread crumbs and refrigerate while making the sauce.
• When the sauce is done, pan-fry each patty until browned.
• For the Sauce:.
• Sauté the garlic in the olive oil, add cumin, and remove from the heat.
• Add the remaining ingredients.
• Adjust the amount of water for the desired consistency.
• Serve over the lentil cakes.